Chicken Tamale Casserole
User Reviews
4.6
Chicken Tamale Casserole
Description
The Chicken Tamale Casserole starts with a batter made from a corn muffin mix combined with egg, milk, and diced green chiles, baked to form a moist cornbread crust. The shredded chicken seasoned with chili powder, garlic powder, cumin, and onion powder is mixed with enchilada sauce for a rich, mildly spiced filling.
After partially baking the cornbread, holes are poked to allow moisture to seep in. The chicken mixture is spread over the baked base and topped with extra enchilada sauce, cream-style corn, and shredded Mexican blend cheese. The casserole returns to the oven until the cheese melts and the dish is heated through.
This casserole serves as a hearty meal combining the sweet corn base with savory, spiced chicken and cheese, offering ease over making individual tamales. It is suitable for casual family dinners or potluck-style meals.
Using rotisserie chicken or leftovers for the shredded chicken simplifies preparation. Homemade enchilada sauce may enhance flavor but store-bought works well for convenience.
Ingredients
- 1 .5-ounce box corn muffin mix (like Jiffy)
- 1 ounce can diced green chiles
- 1 large egg
- 1/3 cup milk
- 3 1/2 cups chicken cooked shredded
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 1/4 cups enchilada sauce or 1 10-ounce can, easy, red
- 1 ounce can cream-style corn
- 2 cups Mexican blend cheese shredded
Instructions
- Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.
- In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.
- Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.
- While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.
- Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.
- Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. Pour the remaining enchilada sauce on top.
- Next, add the cream-style corn and top with shredded cheese.
- Bake for 15-20 more minutes, until the cheese is melted and bubbly.
- Let cool for 5 minutes, then serve. Garnish with chopped cilantro and a dollop of sour cream if desired.
Notes
- Use leftover chicken or rotisserie chicken to save preparation time.
- For better flavor, homemade enchilada sauce can be used, but store-bought is a convenient alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 367kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 109mg | 36% |
| Sodium | 629mg | 26% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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